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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 05-03-2014, 11:30 PM   #601
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I tried my hand at making a dish I've wanted to make for a while now.... I was very worried it wasn't going to turn out well and kept pacing basically as it was in the oven.

Made bacon and brussel sprouts along with a creamy mash potato to go with it.

Spoiler!


Spoiler!


Spoiler!


Spoiler!


I did the prep work the night before and I'm glad I did because it would have been frustrating doing everything the same day.
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Old 05-03-2014, 11:51 PM   #602
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Looks great! Nice job

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Old 05-16-2014, 09:44 AM   #603
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Spot Prawns and Razor Clams

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Old 05-20-2014, 09:22 PM   #604
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made grilled butter chicken pizza

pizza dough, after mixing and kneading.


grilled the dough off after proofing


topped with butter chicken sauce as the base, grilled chicken breast, grilled red onion, green onion and boursin cheese. back onto the grill on low to melt the cheese and heat the other toppings.


off. brushed the crust with roasted garlic butter, and finished it off with lemon zest, reduced rosemary balsamic vin. and roasted garlic.


close up


Can't wait to do my next grilled pizza!!!
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Old 05-20-2014, 10:14 PM   #605
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^ damn
that looks orgasmic
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Old 05-22-2014, 12:25 PM   #606
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Smoked brisket, home made dry rub


Bacon wrapped wings


Homemade BBQ sauce, 22 ingredients


Mango, pineapple, peach habanero salsa, going to puree the rest and baste bbq chicken with it
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Old 05-22-2014, 01:37 PM   #607
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Geoduck sashimi!
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Old 05-29-2014, 05:29 PM   #608
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Just some bbq pork.



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Old 05-29-2014, 10:50 PM   #609
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Originally Posted by pintoBC_5sfte View Post
made grilled butter chicken pizza

pizza dough, after mixing and kneading.


Can't wait to do my next grilled pizza!!!
Recipe for dough?
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Old 05-31-2014, 12:43 PM   #610
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Recipe for dough?
pm'd it to you
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Old 07-30-2014, 10:06 AM   #611
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Stuffed cream cheese and ricotta Crepes. Rum and honey stewed strawberries and nutella drizzle.
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Old 07-30-2014, 11:36 AM   #612
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home made carnitas in an egg crepe wrap.



Seafood Tom Yum Noodle








Home made ramen with 3 sides (zuke,gomae, and sunomono)
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Old 07-30-2014, 12:16 PM   #613
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Oh....my.....fuck.
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Old 08-03-2014, 05:09 PM   #614
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Well I haven't had any time to make anything lately since work has been nuts, but managed to make another grilled pizza for dinner last night.
Got all the veg. for the pizza from a farm 15 mins down the road.

base was a spicy tomato sauce, topped with spinach, grilled zucchini, caramelized onion, rib eye steak, roma tomatoes, and garlic boursin cheese.
Finished with reduced balsamic, olive oil , and fresh cracked salt and pepper.






Here are some mini cheesecakes i made about a month ago for my mother in-laws 50th birthday. Made about 400 of these with my wife.

top right-butterscotch with candied sugar. top left-peanut butter with chopped reeces cups

bottom right-banana with a bruleed banana. bottom left-lemon with lemon zest.

I thought either the butterscotch or peanut butter would go the quickest. The winner was........ banana.

Last edited by pintoBC_3sgte; 08-03-2014 at 08:20 PM.
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Old 11-27-2014, 05:34 PM   #615
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Haven't posted in ages, so here is a bunch of stuff I've done recently...

grilled rib eye w/ a spicy blueberry chutney, maple vinaigrette roasted potatoes and wilted garlic spinach


slow roasted leg of lamb


smoked pulled pork tacos w/ cilantro curry slaw, red onion, toasted pumpkin seeds, kaffir lime infused rice


smoked octopus, w/ lime herb vinaigrette roasted yukon potatoes, blistered grape tomatoes, fried suction cups of the octopus and peashoot greens


uni with sunomono style pickled veg and dressed with an orange vinaigrette. was such a refreshing dish


my twist on a pb and j burger. The patty was a mix of ground beef and beef sausage, made it super juicy. chilli oil peanut butter and a bacon and onion jam, that I finished off with an espresso balsamic.


roasted quail. boned out and wrapped with bacon to hold the shaps as it roasted.


stuffed pheasant breast and a roasted leg. served with a pan jus, potatoes confit in duck fat and grilled asparagus


this was gold! 20 hour sous vide ox tail. pulled

and then used that meat and turned it into this. wrapped it in caul fat and seared it off. finished with matchstick potatoes, and reduced my liquid in the sous vide bag for the sauce.


took the left over ox tail and used it for some pasta. chorizo,ox tail and morrel spaghettini. sauce was demi glace and swirled in roasted garlic butter to finish.


also another gold dish! wild boar ragout on creamy aged white cheddar polenta. finished with fried sage leaves.


and the last thing for today....
rabbit 2 ways. roasted and stuffed loin and braised leg. served with brown butter carrots and confit the rabbits kidneys.

Last edited by pintoBC_3sgte; 11-27-2014 at 08:49 PM.
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Old 11-28-2014, 07:26 PM   #616
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We had the move our inspection on the old place so I feel like the move is complete...so I bought some groceries to pop the cherry on the new kitchen...made scalloped potatoes, lemon baby asparagus, angus filet, seared foie, and some balsamic/veal demi shallots. I forgot how awesome gas stoves are. Everything is better with a blistering sear!


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Old 11-28-2014, 10:09 PM   #617
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Where did you get your foie?
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Old 11-28-2014, 10:35 PM   #618
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granville island market...the main butcher with the long counter
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Old 11-28-2014, 11:19 PM   #619
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just getting settled at new work
my sous chef challenged me to a blackbox/chopped style contest



ling cod
red cabbage
snap peas
pickled cabbage
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Old 11-29-2014, 06:10 AM   #620
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Which cactus are you at? I'm in Kelowna
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Old 12-02-2014, 02:47 AM   #621
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english bay!
might be going up when whistler opens
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Old 12-02-2014, 11:25 AM   #622
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I was bored the other Friday night and decided to make some Heisenberg blue rock candy lol

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Old 12-02-2014, 12:07 PM   #623
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I did some baking, the cream cheese and jam filled french toast roll ups were amaaazzzing!! Really easy too!! (Recipe below if anyone wants to try them!) also some S'more brownies and some hug pretzels

Loaf of soft white bread
peanut butter, jelly, cream cheese or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar (I used white and brown sugar)
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
syrup, for serving

INSTRUCTIONS:

Trim the crust from the bread and flatten it out with a rolling pin.
Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate bowl mix the sugar with the cinnamon.
In a skillet set over medium heat melt a tablespoon of butter.
Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
Serve with syrup for dunking.

I used cream cheese in all of them but with 3 different types of jam so they were all a little different





and these Pumpkin Spice cupcakes with a cream cheese icing
the cold weather makes me wanna bake everything! the problem is the 2 of us can't eat it all lol i scored some brownie points at work though

pumpkin cupcakes.jpg


I swear I'm not a fatty lol

Last edited by Godzira; 12-02-2014 at 12:17 PM.
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Old 12-02-2014, 09:48 PM   #624
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what kind of camera are u guys using to take pics, cuz these pics look amazing
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But other than that I have seen every car on display in DTP just by cruising about in Richmond, thank you very much for collecting them together and get someone to sing a cover for "fuck you".

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Old 12-22-2014, 09:58 AM   #625
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I love this time of year... all the baking!

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We go through our entire lives being told what to do every step of the way. The garage was always the one place where you could indulge in your own passion, with not a care for the outside world.
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